Baked Apple Pudding

Name: Baked Apple Pudding
Ingredients: half a pound of the pulp of the sharpest apples; the yolks of four eggs; the whites of three; two and a half ounces of sifted sugar; the rind of one lemon grated; the strained juice; three ounces of melted butter

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1319Calories

23 gProtein

119 gCarbs

90 gFat

Full nutrition (34 nutrients)

Calories1319 kcal

Protein23 g

Carbohydrates119 g

Fiber6 g

Sugars99 g

Total Fat90 g

Saturated Fat43 g

Monounsaturated Fat20 g

Polyunsaturated Fat2.8 g

Omega-30.3 g

Cholesterol183 mg

Sodium13 mg

Potassium467 mg

Calcium64 mg

Iron0.9 mg

Magnesium25 mg

Phosphorus69 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C101 mg

Vitamin A587 mcg

Vitamin E6.2 mg

Vitamin K7.3 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.4 mg

Folate34 mcg

Choline34 mg

Caffeine0 mg

Water505 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Baked Apple Pudding. Take half a pound of the pulp of the sharpest apples, after being well scalded, the yolks of four eggs, and the whites of three (all beaten separately), two and a half ounces of sifted sugar, the rind of one lemon grated, and the strained juice, and three ounces of melted butter

Cook this with the app: pantry check, scaling, and the assistant.